Sockeye Salmon Chowder
Where big mountain weather meets big comfort-food vibes you have this chowder! The smokey bacon, rich salmon, and robust flavor of this chowder is everything the soul needs on a snowy day in front of the fire!
Recipe by Savor the Wild
Servings: 4
Cook Time: 40 mins.
Ingredients
1 pound Bristol Bay sockeye salmon, skin removed
3 bacon slices, chopped into small pieces
2 tablespoons butter
4-6 cups vegetable stock
16 oz clam juice
1 bay leaf
1 pound baby red potatoes, cut into small pieces with the skin on
1 cup frozen corn
1/2 cup heavy cream or whole milk
Salt and pepper, to taste
a few shakes of tabaso
red chilli flakes
2 teaspoons fresh dill or 1/2 teaspoon dried
Directions
Cut the salmon into bite-sized pieces and set aside.
In a pan, fry the bacon over medium-high until it’s browned but not super crispy. Chop bacon and discard all but 2 tablespoon of the bacon fat and set aside.
In a pot add clam juice. Bring to a simmer, add the bay leaf and potatoes, turn down heat, partially cover and cook for 15 minutes, or until potatoes are tender, stirring occasionally.
Add stock, bacon, butter, salmon, frozen corn, cream, tabasco, dill, and a few shakes of red pepper flakes. Return to a simmer, cover and cook for 5-7 minutes or until salmon is cooked through. Add salt and pepper to taste.
Ladle chowder into bowls and serve with buttery garlic bread.
